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Baked rigatoni with tiny meatballs

See full recipe on: Smitten Kitchen



Ingredients

For the meatballs:
1/4 cup milk
1 slice good white bread trimmed of its crust
1 pound ground pork (or beef, or lamb, or a mix of the three)
1 teaspoon chopped garlic
2 tablespoons chopped parsley
1/3 cup freshly grated parmigiano-reggiano (parmesan)
1 egg
Salt
Black pepper in a grinder
1 cup flour, spread on a plate
Vegetable oil for frying
For the bechamel:
4 1/2 cups milk
6 tablespoons butter
5 tablespoons flour
1/8 teaspoon grated nutmeg
1/2 teaspoon salt
1/4 teaspoon ground black pepper
To finish:
1 pound rigatoni
3/4 cup freshly grated parmigiano-reggiano
1 tablespoon butter
1/4 cup milk

Nutrition 26 servings

Per Serving % Daily Value
Calories 347
Fat 25g 38%
Carbs 20g 6%
Protein 9g 18%
Fiber 0g 3%
Cholesterol 35mg 11%
Sodium 161mg 6%
     
Fat
Carbs
Protein

Preparation







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